Mechoui

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F).

   Ca. 10 min.

2. 2

   In a small bowl, combine the minced garlic, cumin, smoked paprika, olive oil, salt, and black pepper to create a paste.

   Ca. 5 min.

3. 3

   Pat the lamb shoulder dry with paper towels.

   Ca. 1 min.

   Kokkens note: Removing excess moisture helps the seasoning adhere better and promotes a crispier exterior.

4. 4

   Rub the seasoning paste generously all over the lamb shoulder, ensuring it gets into any crevices.

   Ca. 5 min.

   Kokkens note: You can make small incisions in the lamb to allow the paste to penetrate deeper, if desired.

5. 5

   Place the seasoned lamb shoulder in a large roasting pan.

   Ca. 1 min.

6. 6

   Pour the water into the bottom of the roasting pan, around the lamb.

   Ca. 1 min.

   Kokkens note: This helps create a moist environment, preventing the lamb from drying out during the long cooking process.

7. 7

   Cover the roasting pan tightly with aluminum foil.

   Ca. 1 min.

   Kokkens note: Ensure a good seal to trap the steam and moisture.

8. 8

   Roast in the preheated oven for 3.5 to 4 hours, or until the lamb is extremely tender and easily pulls away from the bone.

   Ca. 4 t.

   Kokkens note: Check for tenderness by gently prodding with a fork; it should feel very soft.

9. 9

   Remove the foil during the last 30 minutes of cooking to allow the exterior to brown slightly.

   Ca. 30 min.

   Kokkens note: Keep an eye on it to prevent burning.

10. 10

    Once cooked, remove the lamb from the oven and transfer it to a cutting board.

    Ca. 1 min.

11. 11

    Tent the lamb loosely with foil and let it rest for at least 20 minutes before carving or shredding.

    Ca. 20 min.

    Kokkens note: Resting allows the juices to redistribute, resulting in a more tender and flavorful meat.

12. 12

    Serve the mechoui warm, traditionally with fresh bread and a simple salad.